Wasabi-coated salmon with cucumber salad
Discover the perfect fusion of flavors with our Wasabi-Coated Salmon recipe, served alongside a refreshing cucumber salad. This dish features succulent salmon with a zesty wasabi crust, paired with a crisp cucumber and mung bean salad, enhanced with the savory undertones of fish sauce and salsa. Ideal for a nutritious and delicious culinary experience, this recipe is a must-try for seafood lovers seeking a vibrant and healthy meal.
- 28 Mar 2024
- Cook time 5 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Wasabi-coated salmon with cucumber salad is a delicious and healthy dish that combines fresh flavors with a touch of spice. This recipe uses salmon, a rich source of omega-3 fatty acids, paired with a refreshing cucumber salad and flavor-packed wasabi coating. The combination of textures and tastes makes it a unique and enjoyable meal perfect for any occasion.
Ingredients:
Instructions:
- In a medium bowl, combine the sliced cucumber, mung beans, and thinly sliced onion. Add the fish sauce and salsa sauce. Toss everything together until well coated. Set aside to let the flavors meld while preparing the salmon.
- In a pot of boiling water, blanch the peas for about 2-3 minutes until they are bright green and tender. Drain and immediately plunge into an ice bath to stop the cooking process. Drain again and set aside.
- Preheat your oven to 375°F (190°C).
- Season the salmon fillets with salt and pepper on both sides.
- Spread a thin layer of wasabi paste on the top side of each fillet, adjusting the amount according to your spice preference.
- Place the flour in one shallow dish, and the beaten egg whites in another. Dip each salmon fillet first in the flour, and then in the egg whites to coat.
- Heat the peanut oil in a large ovenproof skillet over medium-high heat.
- Add the salmon fillets, wasabi-coated side down, and sear for 2-3 minutes until golden brown.
- Carefully flip the fillets and sear the other side for an additional 2 minutes.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Toss the blanched peas with the cucumber salad before serving.
- Place a generous portion of the cucumber salad on each plate.
- Top each salad serving with a fillet of wasabi-coated salmon.
- Serve immediately while the salmon is hot and crispy. Enjoy!
Tips:
- Ensure your salmon fillets are fresh for the best flavor and texture.
- Peel and thinly slice the cucumber to maintain a crisp texture in the salad.
- Use cold mung beans and peas to keep the salad refreshing.
- Coat the salmon evenly with the flour and egg whites to ensure the wasabi sticks well.
- Do not overcook the salmon; it should be tender and juicy with a slightly crispy exterior.
- Adjust the amount of wasabi to suit your heat preference.
- Serve the cucumber salad chilled for the best contrast against the warm salmon.
Cooking wasabi-coated salmon with cucumber salad is a delightful way to enjoy a nutritious meal that bursts with unique flavors. The spicy wasabi complements the rich salmon, while the cucumber salad adds a refreshing balance. Moreover, the blend of mung beans and peas enhances the nutritional profile of this dish, making it a wholesome choice for health-conscious food lovers.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 590kcal | 23% |
| Protein | |
| Protein 55g | 36% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 3.70g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 30g | 35% |
| Saturated 5g | 17% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 240mg | 43% |
| Vitamin B1 0.39mg | 32% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 20mg | 121% |
| Vitamin B6 1.56mg | 92% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 9ug | 393% |
| Vitamin C 13mg | 15% |
| Vitamin E 3.98mg | 27% |
| Vitamin K 40ug | 32% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 2.28mg | 21% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 700mg | 56% |
| Potassium, K 1190mg | 35% |
| Selenium, Se 80ug | 142% |
| Sodium, Na 370mg | 25% |
| Zinc, Zn 1.71mg | 16% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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